DOCSLIB.ORG

Peggy Parker, William Sullivan, John Jensen, Mark Callahan, Bob Barnett, Carina Nichols

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Peggy Parker, William Sullivan, John Jensen, Mark Callahan, Bob Barnett, Carina Nichols Halibut/Sablefish Committee Monday, October 28, 2015 Beginning 1:30pm Resolution Room, Hotel Captain Cook in Anchorage, AK Dial-In Information Call in number: 800-315-6338 Alternate Call in number: 1-913-904-9376 Access Code: 60778 Draft minutes I. Roll Call The meeting was called to order at 1:30 by Chair Peggy Parker. Members present: Peggy Parker, William Sullivan, John Jensen, Mark Callahan, Bob Barnett, Carina Nichols Absent: William Rogers, Joe Childers Quorum was met. Others present: Kendall Whitney (Seafood Producers Cooperative), Jane Yao (ASMI China), Jim and Rhonda Hubbard (Kruzof Fisheries LLC), Matt Heres (Revelry Group), Jessie Keplinger (Icicle Seafoods, Inc.), Leah Krafft (ASMI), Kate Krane (Edelman), Michael Kohan (ASMI), Matthew Arnoldt (ASMI), Stefanie Mirseans (Trident Seafoods), Jeremy Woodrow (ASMI), Jack Schulties (ASMI Board), Alexa Tonkovich (ASMI), Arianna Elnes (ASMI) II. Approval of Agenda A. The agenda was amended to add “Whale Depredation” to Old Business 1 A motion was made by Jensen, seconded by Barnett to approve the agenda as amended. The motion passed unanimously. III. Approval of minutes from Friday, November 24, 2017 A. Under Public Comment, item ‘b,’ the discussion of stock assessment was regarding sablefish, not halibut. B. Under Old Business, item ‘a,’ it was added that the discussion on chalk in halibut included mitigating chalk with harvesters and processors. C. Under New Business, item ‘a,’ it was specified that the discussion around farmed fish competition was concerning farmed halibut. D. Under New Business, item ‘c,’ it was specified that the huge recruitment event was for 2014 sablefish, and corrected that the council would set the ABC, then the TAC. E. Minor grammatical/spelling edits were made throughout the minutes for clarity. A motion was made by Jensen, seconded by Barnett to pass the minutes as amended. The motion passed unanimously. IV. Public Comment A. Introductions were made. B. There was no public comment. V. Old Business A. Chalky Halibut Update o Parker reported from the International Pacific Halibut Commission that while at the Management Strategy Evaluation Advisory Board Committee meeting she talked to Executive Director Dave Wilson. He is working on a survey to send to all processors on the West Coast to gather information on the incidents of chalk throughout the season. There will be an announcement once it’s ready to roll out. o Parker also noted she had talked to a Canadian member at IPHC about chalky halibut. He 2 recommended the Halibut-Sablefish committee discuss ways of equipping and educating people behind the fish counter with a chalk chart, as customers use chalk to get a discount at the counter. o A consensus was reached that there are two avenues of tackling the issue of chalky halibut: . Avoidance . Consumer/customer education o It was recommended that ASMI work with IPHC to find a solution. B. Whale Depredation o Sullivan discussed that this is becoming a big, worldwide problem. He mentioned that in Norway, there is a new product called SAGO (Sorry Amigo Game Over), which is a device that prevents whales from hitting the line. The inventors are interested in coming to Alaska to try it out. o Carina gave an update on a team of sperm whale researchers who have identified a core group of whales in Southeast Alaska which depredate. They have been trying to let people know but that program is currently unfunded. o Sablefish are impacted by whale depredation. It was mentioned that the whales are starting to hit the halibut now, too. VI. New Business: C. East Coast Halibut o Callahan explained that halibut on the East Coast is not IFQ regulated. It is a different, directed, socialized fishery without closures. o Much of this halibut is going into Boston and New York City. o The prices of Atlantic halibut compete with Alaska halibut and Atlantic halibut prices drop very low in the winter, when Alaska halibut is out of season. D. Russian Halibut o Jensen brought up that there is also competition from Russian halibut, which is about to be MSC certified. 3 o There was discussion about what ASMI could do to make fishermen more aware of what is going on in other fisheries. There were suggestions of sharing articles on fishery topics and Tradex videos, and asking McDowell group to give numbers on other fisheries. E. Seafood Watch App o Halibut is flagged as red in the Seafood Watch app. Alexa responded that ASMI is aware and has a task force addressing Monterey Bay. F. Small Sablefish o There are a lot of small sablefish right now, but no market for them. G. Update on International Pacific Halibut Commission o Parker gave an overview of the IFPC meeting o For ASMI purposes, halibut will not have low prices, nor will there be high volume. o With competition from Atlantic and Russian halibut, ASMI should focus on hanging onto markets VII. Key Questions 1. What concerns or marketing needs, specific to your species, would you like ASMI Operational Committees to discuss and/or address? Are there areas of need with which ASMI can assist? Yes, the Domestic Marketing Committee can help maintain diminishing market share on the East Coast, where there is a growing supply of fresh Atlantic halibut. The Domestic Program is encouraged to continue to emphasize Alaska halibut when promoting Pacific halibut, especially for fresh sales. Two distinct benefits Alaska halibut has over Atlantic halibut are: • Sustainability, achieved in part by closing the season during halibut’s spawning period from November to March, while the Canadian fishery is year-round. • Pacific halibut has also never been overfished in the IPHC’s 94 years of management, while Canadian halibut is recovering from two separate periods of overfishing the last 50 years. 4 2. What have been the impacts (so far) of the U.S./China trade dispute and subsequent tariffs on your species groups? Have there been shifts (product form, processing location, new markets) that ASMI should be aware of? Are there opportunities you would like to see explored by Operational Committees/Programs? Alaska halibut and sablefish have been heavily impacted by the tariffs so far. 3. Do you have any overall industry concerns that should be brought to the Committee Chairs meeting for them to discuss and carry forward to the ASMI Board of Directors? Yes, we would like to ask the Technical Committee to help on two broad areas: • Addressing perception of chalk among members of the supply chain and • Working on technical ways to reduce the incidence of chalk. Our priority would be to focus on the former, addressing perception issues among distributors and industry buyers, including education about chalk in halibut and ways to use the product with varying degrees of chalk. Finally, we would like the Communications Committee to be aware of the competition our product is facing from Atlantic and now Russian halibut to our entire U.S. market. The Russian halibut will likely be MSC certified later this year or early next. 4. What trends or opportunities can you identify that ASMI Programs can capitalize on? Social media, as the programs already have. Specifically, the technical videos showing quality handling practices and perhaps preventative chalky halibut practices, for longline and pot-caught halibut would be good for social media. VIII. Good of the order No comments were made. IX. Adjourn 5 Motion was made by Parker motioned, seconded by Jensen to adjourn. The motion passed unanimously. The meeting was adjourned at 3:30. 6 .
Load more

Recommended publications
  • Fisheries and Aquaculture in Europe
    No 53 October 2011 Fisheries and aquaculture in Europe Reform: raising consumer awareness 2012 TACs & quotas: towards maximum sustainable yield Bluefin tuna: tightening controls Slow Fish: the sustainable fish fair A European Commission publication I Directorate-General for Maritime Affairs and Fisheries I ISSN 1830-6586 KLAG11053ENC_001.pdf 1 07/11/11 16:31 Calendar Conferences and meetings 2 Calendar NEAFC, annual meeting of parties, London (United Kingdom), 7-11 November 2011 3 > For more information: Editorial Website: www.neafc.org E-mail: [email protected] 4-7 Campaign Tel.: +44 207 631 00 16 CFP reform: ICCAT, regular meeting of the Commission, A campaign to raise consumers’ awareness Istanbul (Turkey), 11-19 November 2011 > For more information: Maria Damanaki: Website: www.iccat.int E-mail: [email protected] ‘I think we can make this fundamental Tel.: +34 91 416 56 00 change because people care about fisheries.’ WCPFC, regular session, Koror (Palau), 5-9 December 2011 8 Event > For more information: Website: www.wcpfc.int Slow Fish: the sustainable fish fair E-mail: [email protected] Tel.: +691 320 1992 or 320 1993 9 In the news Institutional agenda TACs 2012: moving closer to maximum sustainable yield Agriculture and Fisheries Council of the European Union • 14-15 November 2011, Brussels (Belgium) • 15-16 December 2011, Brussels (Belgium) 10-11 Out and about > For more information: Website: www.consilium.europa.eu Bluefin tuna: tighter controls produce results Committee on Fisheries, European Parliament • 22-23 November 2011, Brussels
    [Show full text]
  • Report on a Tour of Fish Facilities in the Republic of Ireland, September
    {!L-.4() c_ .;-1. k tP'R l i\J rs LI Bt<~\kY PACIFIC BJULUGlCAL Sl AllUN REPORT ON A TOUR OF FISH FACILITIES IN THE REPU BLIC OF IRELAND SEPTEMBER 27-29, 1962 by -C. H. Clay, Chief Fish Culture Development Branch Pacific Area Department of - Fisheries~ Canada Vancouver, B. c. CATNo 29202 Under sponsorship of the Department of Fisheries, Canada, the author is attending the 11-month International Course in Hydraulic Engineering at the Technological University, Delft, The Netherlands, commencing in October, 19620 While in Europe the author also plans to inspect fisheries installations in Scotland, Ireland, France, Germany, and the Scandinavian countries o Assisted by a financial grant from the Institute of Fisheries at the University of British Columbia he recently inspected a number of fish facilities in the Republic of Ireland. This report describes the installations visited and sets forth his observations. Photog raphs of many of the installations referred to in the text appear at the back of the report o On arrival in Dublin I was met by Mr. C. J. McGrath, who is in cparge of a staff of foµr engineers and several technicians engaged in work related to inland fisheries . This work involves mainly salmon stream improvement, fishways in dams, pollution control, and artificial propaga­ tion of salmon and trout. We proceeded to the offices of the Fisheries Division, Department of Lands, 3 Cathal Brugha St., in Dublin where I was introduced to Mr. B . Lenihan, T.D ., Parliamentary Secretary to the Minister for Lands, and Mr. L. Tobin, Assistant Secretary, Department of Lands, Fisheries Division.
    [Show full text]
  • Interactions Between Populations and Resources
    68 CHAPTER Interactions Between Populations and Resources You have learned in previous chapters that all organisms Engage need resources to live and grow. For example humans 33.1 Shopping for Fish breathe oxygen, eat food, drink water, and do many other things that require resources of one type or another. Although some resources are available in large quantities, all Explore are limited. 3.2 Going Fishin’ In this chapter you will investigate cause and effect Explain relationships as you examine how resources are affected by 3.3 Three Fisheries populations of organisms. You will analyze and interpret data as you look at how populations are affected by the resources available to them. You will also learn about some Elaborate ways that humans’ use of resources is managed to prevent 3.4 Dead Zones overuse. Finally, you will construct arguments supported by evidence for how increases in the human population impact Evaluate Earth’s systems. 3.5 Chesapeake Bay Oysters 69 Activity 3.1 Engage: Shopping for Fish ara and her mother were shopping for groceries one day. Sara had asked if they could have fish for dinner, because she knew fish S was really good for her. They stopped by the fish counter to see what looked good. Sara was hoping they would have her favorite, orange roughy, but she hadn’t seen it for sale in the store in a really long time. They looked at the fish in the case and the first thing she noticed was that there was no orange roughy, so she started looking a little more carefully to see if there were any others she liked.
    [Show full text]
  • Pauls Bay Sockeye Salmon Stock Assessment Operational Plan, 2015–2016
    Regional Operational Plan CF.4K.2015.04 Pauls Bay Sockeye Salmon Stock Assessment Operational Plan, 2015–2016 by Natura Richardson March 2015 Alaska Department of Fish and Game Divisions of Sport Fish and Commercial Fisheries Symbols and Abbreviations The following symbols and abbreviations, and others approved for the Système International d'Unités (SI), are used without definition in the following reports by the Divisions of Sport Fish and of Commercial Fisheries: Fishery Manuscripts, Fishery Data Series Reports, Fishery Management Reports, and Special Publications. All others, including deviations from definitions listed below, are noted in the text at first mention, as well as in the titles or footnotes of tables, and in figure or figure captions. Weights and measures (metric) General Mathematics, statistics centimeter cm Alaska Administrative all standard mathematical deciliter dL Code AAC signs, symbols and gram g all commonly accepted abbreviations hectare ha abbreviations e.g., Mr., Mrs., alternate hypothesis HA kilogram kg AM, PM, etc. base of natural logarithm e kilometer km all commonly accepted catch per unit effort CPUE liter L professional titles e.g., Dr., Ph.D., coefficient of variation CV meter m R.N., etc. common test statistics (F, t, 2, etc.) milliliter mL at @ confidence interval CI millimeter mm compass directions: correlation coefficient east E (multiple) R Weights and measures (English) north N correlation coefficient cubic feet per second ft3/s south S (simple) r foot ft west W covariance cov gallon gal copyright degree (angular ) ° inch in corporate suffixes: degrees of freedom df mile mi Company Co. expected value E nautical mile nmi Corporation Corp.
    [Show full text]
  • (Vaki Riverwatcher) to Quantify Fish Migrations in the Murray-Darling Basin
    Assessment of an infrared fish counter (Vaki Riverwatcher) to quantify fish migrations in the Murray-Darling Basin Lee Baumgartner, Mick Bettanin, Jarrod McPherson, Matthew Jones, Brenton Zampatti and Kathleen Beyer Industry & Investment NSW Narrandera Fisheries Centre PO Box 182 Narrandera NSW 2700 Australia January 2010 Industry & Investment NSW – Fisheries Final Report Series No. 116 ISSN 1837-2112 Assessment of an infrared fish counter (Vaki Riverwatcher) to quantify fish migrations in the Murray-Darling Basin January 2010 Authors: Lee Baumgartner, Mick Bettanin, Jarrod McPherson, Matthew Jones, Brenton Zampatti, Kathleen Beyer Published By: Industry & Investment NSW (now incorporating NSW Department of Primary Industries) Postal Address: PO Box 21 Cronulla NSW 2230 Internet: www.dpi.nsw.gov.au © Department of Industry and Investment (Industry & Investment NSW) and the Murray-Darling Basin Authority This work is copyright. Graphical and textual information in the work (with the exception of photographs and departmental logos) may be stored, retrieved and reproduced in whole or in part, provided the information is not sold or used for commercial benefit and its source (Assessment of an infrared fish counter (Vaki Riverwatcher) to quantify fish migrations in the Murray-Darling Basin) is acknowledged. Such reproduction includes fair dealing for the purpose of private study, research, criticism or review as permitted under the Copyright Act 1968. Reproduction for other purposes is prohibited without prior permission of the Murray-Darling Basin Authority, Industry & Investment NSW or the individual photographers and artists with whom copyright applies. DISCLAIMER The publishers do not warrant that the information in this report is free from errors or omissions.
    [Show full text]
  • Seafood | Earth 911
    Good, Better, Best: Seafood | Earth 911 https://earth911.com/how-and-buy/good-better-best-seafood/ Good, Better, Best: Seafood | Earth 911 Gemma Alexander A vegan diet may be the single most effective way for individuals to minimize their environmental impact, but giving up meat is a huge challenge for many people. A pescatarian diet — that means eating fish and other seafood but no other meats — can be a practical step on the road to veganism or even a permanent middle ground between a harmful diet and one that’s hard to maintain. Fish is an easy, healthy protein source that can satisfy the meat craving without triggering (for some people) the same ethical concerns as eating mammals. Environmentally speaking, though, the impact of eating seafood can vary by quite a lot. Here’s how to make your seafood diet as eco-friendly as possible. Good According to Seafood Watch’s carbon emissions tool, crustaceans have the highest carbon footprint of all proteins, because so few are caught from each trip, and because they require so much bait. The Marine Stewardship Council (MSC) has a certification for these crustaceans, but none of the certified lobsters and only a few of the crabs get the green light from Seafood Watch. It’s usually good to avoid eating crustaceans. Farmed prawns are almost as damaging to the environment as eating red meat. Poorly regulated shrimp farms in Asia destroy mangrove forests and pollute waterways, can produce antibiotic-contaminated shrimp, and have even been linked to human trafficking. To find responsibly harvested shrimp, look for shrimp certified by one of the three Seafood Watch-approved labels: Aquaculture Stewardship Council (ASC), Naturland, or Global Aquaculture Alliance.
    [Show full text]
  • Marine Mammals and Salmon Bag-Nets
    Marine Mammals and Salmon Bag-Nets December 2012 R.N. Harris Seal and Salmon Research Project Sea Mammal Research Unit, Scottish Oceans Institute, University of St Andrews, St Andrews, KY16 8LB Contents 1 Executive summary 3 2 Observations at salmon bag-nets near Montrose and in the Moray Firth 5 2.1 Introduction 5 2.2 Methods 6 2.2.1 Temporal and spatial seal and dolphin activity 8 2.2.2 Assessing the number of seals and their prevalence at nets 8 2.2.3. Comparison with Boddin 1982 9 2.3 Results 9 2.3.1 Temporal and spatial seal and dolphin activity indices 10 2.3.2 Salmonid variability at Montrose bag-nets 12 2.3.3 Assessing the number of seals and their prevalence 13 2.3.4 Comparable data from Boddin in 1982, 2009 & 2010 15 2.4 Discussion 16 2.5 Suggested further studies 19 2.6 References 19 3 Diet of seals at salmon nets 20 3.1 Introduction 20 3.2 Methods 21 3.3 Results & Discussion 21 3.4 Suggested further studies 23 3.5 References 23 4 Appendix A 24 Executive Summary This document reports the findings of observations of marine mammals at salmon bag-nets near Montrose, off the coast of Angus, during the salmon net seasons between 2009 and 2011. Sightings of seals, dolphins and harbour porpoise at nets, prey capture events by seals and dolphins, and the identification of individual seals are reported and discussed. To place these findings in context, we refer to observations carried out in the Moray Firth in 2009 and 2010 during Acoustic Deterrent Device (ADD) trials (Harris 2011; Harris et al.
    [Show full text]
  • OECD Insights Fisheries
    6 Many fishing activities are international by nature, with boats roaming far from home to hunt fish. However, the most globalised aspect of fisheries is what happens after the fish is caught. Global value chains mean that fish can be caught in an ocean in one part of the world, processed in a factory in a second and consumed in a home or restaurant in a third. Fishing is like other globalised industries in that it is bound by the rules of international trade. But it is unique in depending on a resource that the success of the industry is endangering. Selling the Seven Seas 6. Selling the Seven Seas By way of introduction... Few dishes are as British as fish and chips, but this national favourite wouldn’t have existed without an internationalised industry, new technology and socioeconomic changes combining to supply a market, and even create one (and create a tradition too). As with so many aspects of popular culture, the exact origins are not clear. Fried fish was popular in Portugal, thanks to the boats that fished off Newfoundland from the 15th century. Dickens mentions both fried fish and chips but not combined into a meal. What we do know is that fish and chips first became popular among the industrial working class, especially in the north of England and Scotland, in the second half of the 19th century. One explanation is that with so many women working in the textile mills and other large enterprises, they didn’t have time to cook meals and it was more practical to buy hot food to take home.
    [Show full text]
  • COMMERCIAL FISHERIES REVIEW a Review of Developments and News of the Fishery Indus Tries Prepared in the BRANCH of COMMERCIAL F ISHERIES
    ---------~U -.l'l~.1..1JJ..J U.L..r1..L~_ FISH AND WILDLU't; ::il'.:H VICE DEPARTMENT OF THE INTERIOR FRE D A. SEAT ON, SECR ETARY COMMERCIAL FISHERIES REVIEW A review of developments and news of the fishery indus tries prepared in the BRANCH OF COMMERCIAL F ISHERIES A. W. Anderson, Editor H. M. Bearse, Assistant E ditor J. Pileggi, Associate------ Editor------------ Mailed free to members of the fishery and allied industries . Address correspond.e nce and r e ques ts to the: Director, Fish and Wildlife Service, U. S. Department of the Intertor, Wash lngton 25, D . C. Publication of material from sources outside the Service is not an endor.sement. Th~ Ser vice is not responsible for the accuracy of facts, views, or opinions contallled III matertal from outside sources . Although the contents of this publication have not been copyrighted and may be reprint e d free ly, reference to the source will be appreciated. The printing of this publication has been approved by the Director of the Bureau of the Budge t, (8/31/57) August 2, 1955. CONTENTS COVER: F'ackaging of precooked fish sticks on continuous belt-type operation ill a ew England processing plant. Cooling tunnel can be seen overhead. Page Some Factors Affecting "Sawdust" Losses During The Cutting of Fish Sticks, b' F. J. Cocca. • . 1 Iron Sulfide Discoloration of Tuna Cans: No.5 - Effect of Salt, Oil, and Miscellaneous Additives, by George M, Pigott and M. E. Stansby. • . 7 Page Page RESEARCH IN SERVICE LABORATORIES: • • . • . 10 TRENDS AND DEVELOPME 'TS (Contd.): Cold-Storage Life of Frozen Fish Improved by U.
    [Show full text]
  • Micro/Macro Fish Counter
    Micro/Macro fish counter User Manual Utgave: Apr 2018 SW versjon 4.04.X Manual for VAKI Micro/Macro Contents 1 Preface – The Micro/Macro Fish Counters ..................................................................................... 3 2 Warranty ......................................................................................................................................... 4 3 Components .................................................................................................................................... 6 4 Counter head .................................................................................................................................. 8 5 Set Up ............................................................................................................................................ 11 6 Pumping ........................................................................................................................................ 12 6.1 Vacuum Pumps .......................................................................................................... 12 6.2 Netting ....................................................................................................................... 12 7 Oppstart ........................................................................................................................................ 13 7.1 Turn on counter ......................................................................................................... 13 8 Main screen ..................................................................................................................................
    [Show full text]
  • THE MARKETPLACE for SUSTAINABLE SEAFOOD Growing Appetites and Shrinking Seas
    THE MARKETPLACE FOR SUSTAINABLE SEAFOOD Growing Appetites and Shrinking Seas JUNE 2003 Table of Contents Introduction 1 Overview of the U.S. Seafood Supply 3 Figure 1.1—Alaska Pollock Catch, U.S. vs. Foreign, 1985-1994 3 Figure 1.2—U.S. Commercial Fish Landings, by Volume, 1992-2001 4 Figure 1.3—U.S. Wild Fishery Landings 2000 vs. 2001 4 Figure 1.4—U.S. Seafood Trade, by Volume 1992-2001 5 Figure 1.5—U.S. Seafood Trade, by $ Value 1992-2001 6 Figure 1.6—Leading U.S. Seafood Exports 2000 vs. 2001 6 Figure 1.7—Leading U.S. Seafood Imports 2000 vs. 2001 7 Overview of U.S. Seafood Demand 8 Figure 2.1—U.S. Consumer Expenditures on Seafood, 1993-2001 8 Figure 2.2—U.S. Seafood Consumption Volume, 1992-2001 9 Figure 2.3—U.S. Seafood Consumption 1980-2001 9 Figure 2.4—The Most Consumed Seafood in the U.S. 10 Consumer Attitudes on Sustainability 11 Figure 3.1—Frequency of Seafood Consumption 11 Figure 3.2—Awareness of Seafood Health and Sustainability Issues 12 Figure 3.3—Awareness of Seafood Source, Wild Caught or Farmed 12 Figure 3.4—Factors in Seafood Purchasing 13 Figure 3.5—Seafood Information 15 Figure 3.6—Interest in Types of Seafood Information 15 Figure 3.7—Preferred Seafood Information Channels 16 Figure 3.8—Impact of “Environmentally-Responsible” Seafood Label 17 Figure 3.9—Solutions to Problems with Commercial Fishing 18 Figure 3.10—Likely Consumption of Fish and Seafood Upon Learning of Environmental Concerns 19 Chef, Restaurateur, and Retailer Attitudes on Sustainability 20 Figure 4.1—Awareness of Seafood Health and Sustainability Issues 20 Figure 4.2—Source of Fish and Seafood 21 Figure 4.3—Response to Seafood Environmental Concerns 22 Figure 4.4—Interest in Information About Sustainable Seafood 22 Figure 4.5—Willingness to Act 23 Conclusion 24 Appendices 25 Appendix 1—List of Markets Surveyed 26 Appendix 2—Survey of Consumers 27 Appendix 3—Survey of Chefs and Restaurateurs 34 Appendix 4—Survey of Retailers 37 Statement of Principles 40 Introduction For many Americans, the most salient connection they have to the ocean is the seafood they eat.
    [Show full text]
  • Grade 6: Module 3B: Unit 3: Overview
    Grade 6: Module 3B: Unit 3: Overview This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. Exempt third-party content is indicated by the footer: © (name of copyright holder). Used by permission and not subject to Creative Commons license. GRADE 6: MODULE 3B: UNIT 3: OVERVIEW Reading Closely and Writing to Learn: Point of View and Perspective Unit 3: Researching and Interpreting Information: What You Need to Know When Buying Fish In this unit, students delve more deeply into learning about overfishing methods research to determine what is most compelling to include in their guides. They and case studies of specific fish depletion to answer the question: What do you need organize their information to create an eye-catching consumer guide to answer the to know when buying fish? Students begin by researching factual information about research question. overfishing methods, sustainable fishing methods, case studies, and ways to buy fish caught using sustainable methods, and record what they find on graphic organizers. In the second half of the unit, students analyze consumer guides to learn about the features. Students then evaluate the information they have collected through Guiding Questions and Big Ideas • How do human activities affect the balance of our ecosystem? • How can we make a difference? • What does a consumer need to know when buying fish? • Organisms and their environment have an interconnected relationship. Human choices affect this relationship. • Information needs to be presented in an eye-catching and emotionally appealing way to encourage people to follow the advice presented. © 2012 Expeditionary Learning, New York, NY.
    [Show full text]